WEEKDAYS 1e|12c|p

Melt in Your Mouth Meatloaf

Antoinette Lordo
Servings: 6 to 8
1 to 2 hr

This tasty meatloaf was the best that Clinton ever had. Try it for yourself and see why.

  • Ingredients
  • step-by-step directions
Melt in Your Mouth Meatloaf
  • 2 pounds chuck chop meat
  • 1 large Idaho potato
  • 1 large onion
  • 2 tablespoons olive oil
  • 2 cups bread crumb flakes
  • 1/2 cup grated Pecorino Romano cheese
  • 2 eggs
  • 8 ounces mozzarella cheese (cubed)
  • 4 ounces tomato sauce
  • Salt and pepper to taste
  • 1 teaspoon parsley flakes
  • 1 teaspoon basil flakes
  • 1 teaspoon garlic powder
  • 2 cups beef broth
  • 3 tablespoons corn starch
  • 1 teaspoon browning sauce
  • 1 teaspoon onion powder
  • 1 teaspoon brewed black coffee
  • 1/2 teaspoon parsley
  • Salt and pepper to taste
  • For the Meatloaf: Grate potato and onion using a box grater. Heat a large frying pan with 2 tablespoons olive oil. Add grated potato and onion, season with salt and pepper, then sauté until light brown about 5-6 minutes.  Set aside and allow to cool.
  • In a large bowl mix the meat, bread crumbs, grated cheese, eggs, tomato sauce, parsley, basil and garlic powder. Add the cooled potato and onion, mix well with hands.
  • Transfer mixture onto waxed paper and flatten into a rectangle. Lay cubed mozzarella in the middle of the loaf and fold over all sides to cover. Transfer into a greased pan, rub meatloaf with olive oil and bake in a preheated 375°F oven for 1 hour, uncover.
  • For the Gravy: Heat all ingredients in a saucepan stirring often until it starts to boil. Continue to stir until mixture thickens to preferred consistency. Serve over meatloaf.
rate this recipe

Latest Recipes